Welcome to your new favorite weeknight meal: Instant Pot Chicken and Broccoli! This incredibly simple yet profoundly flavorful dish brings the vibrant taste of a classic Chinese stir-fry directly to your kitchen table in under 20 minutes. Imagine tender, juicy chicken pieces perfectly cooked alongside crisp, fresh broccoli florets, all bathed in a luscious, savory, and subtly sweet sauce infused with aromatic garlic and ginger. It’s an explosion of taste that pairs wonderfully with a steaming bed of rice or your favorite noodles, making it an ideal choice for busy evenings when you crave something wholesome and satisfying without the fuss.
Ditch the takeout menu because this homemade Instant Pot chicken and broccoli stir-fry offers all the deliciousness you love, but with better control over ingredients. It’s a healthier alternative to restaurant versions, typically made with less oil and reduced sugar content, ensuring a nutritious meal that doesn’t compromise on flavor. This recipe is not only family-friendly but also accommodates various dietary needs, being naturally low-carb and dairy-free. With its light and invigorating taste profile, this dish is a culinary lifesaver, designed for those busy days when time is a luxury but good food is a necessity.
If you’re a fan of the delightful combination of chicken and broccoli, explore other fantastic recipes like my Baked Chicken and Broccoli Pasta, a hearty and comforting choice, the classic Chicken Broccoli and Rice Casserole, or the uniquely flavorful Sundried Tomato Chicken and Broccoli. Each offers a different take on this beloved pairing, promising more culinary adventures.
Why This Instant Pot Chicken and Broccoli Recipe Will Become Your Go-To
This Instant Pot Chicken and Broccoli recipe isn’t just another meal; it’s a solution for those seeking convenience, health, and incredible taste. Here’s why it’s poised to become a staple in your cooking repertoire:
- Economical Home Cooking: Save a significant amount of money by recreating your favorite Chinese takeout at home. This recipe uses readily available and affordable ingredients, allowing you to enjoy gourmet flavors without the hefty restaurant bill. Plus, cooking at home gives you control over portion sizes, leading to less food waste and more bang for your buck.
- Effortless & Lightning-Fast: The Instant Pot transforms this complex-tasting dish into a breeze. From searing the chicken to simmering the flavorful sauce, everything happens in one pot, drastically reducing cleanup. The entire process, including prep, takes less than 20 minutes, making it perfect for last-minute dinner plans or hectic weeknights.
- Diet-Friendly Versatility: Tailor this dish to suit various dietary preferences effortlessly. It’s inherently low-carb and dairy-free, aligning with many health goals. For a gluten-free option, simply swap out regular soy sauce for tamari or coconut amino acids. The flexibility allows everyone to enjoy a delicious, healthy meal.
- Superior Flavor & Freshness: Unlike many store-bought or restaurant versions that can be overly greasy or laden with artificial additives, this homemade stir-fry emphasizes fresh ingredients. The combination of fresh garlic and ginger creates an authentic, vibrant flavor profile that tastes incredibly light and clean.
- Minimal Cleanup: The beauty of the Instant Pot lies in its ability to perform multiple cooking functions in a single vessel. Sautéing, pressure cooking, and thickening the sauce all happen in one pot, meaning fewer dishes to wash and more time to relax after your delicious meal.
Essential Ingredients for Your Chinese Chicken and Broccoli
Crafting this delicious Instant Pot Chicken and Broccoli requires a handful of simple, wholesome ingredients that come together to create a symphony of flavors. Each component plays a vital role in achieving the perfect balance of sweet, spicy, and savory notes.
- Chicken Breast: The star protein of our dish. Opt for boneless, skinless chicken breast cut into uniform 1-inch cubes to ensure even cooking and tender results. For a slightly richer flavor and texture, boneless chicken tenderloins or thighs are excellent alternatives.
- Salt and Ground Pepper: Basic seasonings that enhance the natural flavors of the chicken, providing a foundational layer of taste before the sauce is added.
- Oil: Any high-heat cooking oil will work for sautéing. For an authentic Asian flair and a distinct nutty aroma, sesame oil is highly recommended. Olive oil or vegetable oil are also suitable choices.
- Aromatics: Freshly minced garlic and grated ginger are non-negotiable for this recipe. They infuse the stir-fry with an incredible depth of aroma and a pungent, warm flavor that is characteristic of Chinese cuisine.
- Chicken Broth: Forms the base of our flavorful sauce, contributing moisture and savory notes. Vegetable broth can be substituted for a vegetarian option, or water in a pinch, though broth offers more richness.
- Soy Sauce: The primary source of umami and saltiness. Using a low-sodium variety allows you to control the overall salt level. For those avoiding gluten, tamari or coconut amino acids are perfect gluten-free alternatives.
- Sriracha: A touch of this popular spicy chili sauce introduces a delightful kick, balancing the sweetness of the dish. Adjust the amount to your preferred level of heat, or omit it for a milder version.
- Brown Sugar: Provides a hint of sweetness that rounds out the sauce and balances the savory and spicy elements. Honey can be used as a substitute, or you can reduce/eliminate it for a less sweet profile.
- Cornstarch Slurry: A simple mixture of cornstarch and water. This is essential for thickening the sauce, giving it a glossy, rich consistency that clings beautifully to the chicken and broccoli.
- Broccoli Florets: Fresh or frozen broccoli, cut into bite-sized florets, adds vibrant color, crucial texture, and a wealth of nutrients to the dish. Ensure florets are of similar size for consistent cooking.
- Garnish: A sprinkle of toasted sesame seeds adds a lovely nutty crunch and visual appeal. Freshly chopped green onions provide a fresh, pungent finish and a pop of green color.
Step-by-Step Guide: Crafting Your Instant Pot Chicken and Broccoli
Making this chicken and broccoli stir-fry in your Instant Pot is incredibly straightforward. Follow these simple steps for a perfect, quick, and delicious meal every time.
- Prepare and Sauté the Chicken: Begin by seasoning your cubed chicken breast generously with salt and ground pepper. Select the “SAUTE” setting on your Instant Pot and add your preferred oil. Once the oil shimmers, carefully add the seasoned chicken pieces. Sauté for 3-5 minutes, stirring occasionally, until the chicken is lightly browned on all sides. This step locks in flavor and creates a beautiful texture.
- Introduce the Flavorful Sauce: After sautéing, press the “CANCEL” button to turn off the Instant Pot. Now, add the remaining sauce ingredients directly into the pot: minced garlic, grated ginger, chicken broth, soy sauce, sriracha, and brown sugar. Give everything a quick stir to combine the ingredients evenly. Secure the Instant Pot lid, ensuring the sealing valve is in the “sealing” position.
- Pressure Cook to Perfection: Set your Instant Pot to “HIGH” pressure for just 3 minutes. The quick cooking time ensures the chicken remains tender and succulent. Once the cooking cycle is complete, carefully perform a “QUICK RELEASE” of the pressure by turning the valve to the venting position. Be mindful of the escaping steam.
- Thicken and Enhance the Sauce: With the pressure released, carefully open the lid. At this stage, you can add a touch more brown sugar or a drizzle of sesame oil for extra depth, if desired. Re-select the “SAUTE” setting. Gradually whisk in the cornstarch slurry (a mixture of ½ tablespoon cornstarch and 1 tablespoon water). Stir continuously as the sauce gently simmers and thickens to a beautiful, glossy consistency.
- Incorporate the Broccoli: Once the sauce has thickened, stir in the fresh or thawed broccoli florets. Cover the Instant Pot with its lid (no need to seal or turn it on again). Allow the broccoli to steam gently in the residual heat for at least 10 minutes. This method ensures the broccoli cooks to a tender-crisp texture without becoming mushy.
- Garnish and Serve: Finally, add a sprinkle of sesame seeds into the pot and give it a quick, gentle stir. Transfer the flavorful chicken and broccoli to serving plates, garnishing generously with freshly chopped green onions. Serve immediately over steamed rice, cauliflower rice, or noodles for a complete and utterly satisfying meal.
Pro Tips for Perfect Instant Pot Chicken and Broccoli
Achieving restaurant-quality Instant Pot Chicken and Broccoli at home is easier than you think, especially with these insider tips and tricks:
- Uniform Chicken Pieces: Always cut your chicken into similar-sized 1-inch pieces. This critical step ensures that all the chicken cooks evenly and at the same rate, preventing some pieces from being undercooked while others become rubbery and overdone.
- Handle Frozen Broccoli Thoughtfully: If you’re using frozen broccoli, it’s best to thaw it completely and drain any excess water before adding it to the Instant Pot. This prevents diluting the sauce and helps maintain the broccoli’s texture.
- Vegetable Variations: Feel free to customize this stir-fry with other quick-cooking vegetables. Sliced bell peppers, snow peas, or sliced carrots can be added along with the broccoli for extra nutrition and color. Add them at the same time as the broccoli or steam them lightly beforehand if they require more cooking time.
- Embrace Sesame Oil: For that distinctive, rich, nutty aroma and flavor often found in authentic Asian cuisine, use sesame oil for sautéing the chicken and a touch more at the end. It makes a significant difference compared to neutral oils like olive or vegetable oil.
- Fresh Aromatics Reign Supreme: While powdered garlic and ginger can be used in a pinch, fresh is always best. Freshly minced garlic and grated ginger offer a much more potent and vibrant flavor profile that truly elevates the stir-fry.
- Amp Up the Heat: If you enjoy a spicier dish, don’t hesitate to increase the amount of sriracha sauce. For an extra fiery kick, add a pinch of red pepper flakes along with the other sauce ingredients.
- Sweetness Adjustment: The recipe calls for brown sugar, but you can easily tailor the sweetness to your palate. Reduce the amount of sugar, or even omit it entirely for a savory stir-fry. Honey is also a wonderful natural sweetener substitute.
- Speedy Prep Option: On days when you’re truly pressed for time, you can skip the initial sautéing step for the chicken. While sautéing adds a layer of flavor, the chicken will still cook through and be delicious when pressure cooked directly with the sauce.
- Meal Prep Powerhouse: This recipe is fantastic for meal prepping. Make a double batch, and once cooled, divide it into airtight containers for easy grab-and-go lunches throughout the week. It reheats beautifully in the microwave or on the stovetop.
- Freezer-Friendly Option: If you plan to freeze leftovers, ensure they are completely cooled before transferring them to freezer-safe bags or containers. This dish can be frozen for up to 3 months and reheated whenever you need a quick, wholesome meal.
Frequently Asked Questions About Instant Pot Chicken and Broccoli
You have the flexibility to use either fresh or frozen broccoli. If using fresh, ensure the florets are cut into small, uniform pieces for even cooking. For frozen broccoli, it’s best to thaw it completely and drain any excess moisture before adding it to the Instant Pot. This prevents the sauce from becoming watery and helps maintain the broccoli’s desired tender-crisp texture.
Absolutely! The Instant Pot is excellent at cooking frozen chicken. If starting with frozen chicken, you will need to skip the initial sautéing step, as it’s difficult to brown frozen meat properly. Simply add the frozen chicken pieces directly to the pot with the sauce ingredients. You’ll likely need to use a natural pressure release (allowing the pressure to release slowly on its own) instead of a quick release to ensure the chicken is thoroughly cooked and tender. Also, taste and adjust the seasoning of the sauce as you won’t be seasoning the chicken directly beforehand.
Rubbery chicken is almost always a sign of overcooking. Chicken breast, especially, can become tough when cooked for too long under high pressure. To prevent this, strictly adhere to the recommended cooking time of 3 minutes at high pressure, followed by an immediate quick release of pressure. This precise timing helps ensure the chicken remains juicy and tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave on medium power until heated through, or gently warm it in a skillet over low heat on the stovetop. If reheating in a skillet, you might add a tablespoon of water or broth to loosen the sauce. Serve with freshly reheated rice or noodles.
Yes, this dish freezes beautifully! For an easy freezer meal prep, combine all raw ingredients (chicken, garlic, ginger, soy sauce, sriracha, brown sugar, oil, salt, pepper) into a freezer-safe bag, omitting the chicken broth, cornstarch, and water. Freeze until ready to use, then thaw overnight in the fridge. Sauté the chicken, add the broth, and proceed with the recipe as directed, adding the cornstarch slurry and broccoli at the appropriate times. To freeze cooked leftovers, place them in freezer bags or airtight containers and freeze for up to 3 months. Reheat from frozen in the microwave or on the stovetop.
This versatile dish pairs wonderfully with a variety of sides. The most classic choice is steamed white or brown rice. For a lower-carb option, consider Cauliflower Rice. For a heartier meal, serve it with Chinese Vegetable Fried Rice or your favorite Asian-style noodles. A simple side salad or extra steamed vegetables can also complement the meal beautifully.
Explore More Delicious Asian Chicken Recipes
If you’ve fallen in love with the flavors of this Instant Pot Chicken and Broccoli, you’re in for a treat! Here are more fantastic Asian-inspired chicken recipes to expand your culinary horizons:
- Sweet and Spicy Asian Chicken: A vibrant dish with a perfect balance of heat and sweetness.
- Crispy Honey Sesame Chicken: Indulge in crispy chicken coated in a sticky, sweet, and savory honey sesame glaze.
- Homemade Sweet and Sour Chicken: A beloved classic, made healthier and more delicious at home.
- Thai Chicken Meatballs: Flavorful meatballs infused with exotic Thai spices and served with a delectable sauce.
- Chinese Sesame Chicken: Tender chicken pieces tossed in a rich, nutty sesame sauce.
- Chinese Honey Garlic Chicken: A universally loved combination of sweet honey and pungent garlic.
We truly hope you enjoy every recipe we share with you, especially this incredibly easy and delicious Instant Pot Chicken and Broccoli. It’s designed to bring joy and convenience to your kitchen. Give it a try, savor every bite, and share your experience with friends and family!
If you prepare this recipe and find it as delightful as we do, please consider leaving a star rating and a comment below. Your feedback helps us and other home cooks discover wonderful new meals. Also, make sure to follow Cookin’ With Mima on FACEBOOK, INSTAGRAM, and PINTEREST for all our latest culinary creations and updates!
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Instant Pot Chicken and Broccoli
Mariam Ezzeddine
10 minutes
10 minutes
20 minutes
4 servings
Ingredients
- 1 lb chicken breast, cut into 1-inch size
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ¾ cup chicken broth
- 3 tablespoon soy sauce
- 1 tablespoon sriracha sauce
- 1 tablespoon brown sugar
- ½ tablespoon cornstarch + 1 tablespoon water
- 2 cups broccoli florets
- 1 teaspoon sesame seeds, to garnish
- Chopped green onions, to garnish
Instructions
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Season the chicken breast pieces with salt & pepper.
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Press the “SAUTE” setting in Instant Pot and add oil; once the oil is heated, add the chicken pieces and saute for 3-5 minutes.
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Press the “CANCEL” button and add the remaining ingredients; garlic, ginger, chicken broth, soy sauce, sriracha, and brown sugar. Give a quick mix and cover the Instant pot with a lid and place the valve in the “sealing” position.
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Pressure cook the chicken on “HIGH” for 3 minutes, and once the cycle is complete, “QUICK RELEASE” the valve.
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Carefully open the lid and add brown sugar and sesame oil. Press the “SAUTE” setting and add the cornstarch slurry (1 tbsp water +½ tbsp cornstarch). Cook until the sauce thickens.
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Stir in the broccoli florets and cover with the lid. Let it rest for 10 minutes at least.
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Add in the sesame seeds and give a quick mix.
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Garnish the chicken with green onions and serve the chicken over rice.
Notes
- Cut chicken into similar-sized pieces for even cooking.
- If using frozen broccoli, thaw it first.
- Add additional vegetables if you like.
- Use sesame oil instead of olive oil for a nutty flavor.
- If you don’t have fresh garlic or ginger, you can use powdered, but fresh is much more flavorful.
- For extra spice, increase the amount of sriracha and add a pinch of red pepper flakes.
- If you prefer a less sweet stir fry, you can reduce the amount of sugar or eliminate it. You can also use honey in place of brown sugar.
- If you are short on time, you can skip the step of sauteing the chicken.
- Make a double batch and freeze the leftovers or take them for lunch.
Nutrition
Calories: 242kcal | Carbohydrates: 9g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1292mg | Potassium: 650mg | Fiber: 1g | Sugar: 4g | Vitamin A: 324IU | Vitamin C: 45mg | Calcium: 42mg | Iron: 1mg
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